Korean BBQ Meatballs with Spicy Mayo Dip

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 lb (450g) ground beef (or a mix of beef and pork)

½ cup panko breadcrumbs

1 egg

2 cloves garlic, minced

1-inch piece ginger, grated

2 tbsp soy sauce

1 tbsp gochujang (Korean chili paste)

1 tbsp brown sugar

1 tbsp sesame oil

½ tsp salt

¼ tsp black pepper

2 green onions, finely chopped

¼ cup soy sauce

2 tbsp honey or brown sugar

1 tbsp gochujang

1 tbsp rice vinegar

1 tbsp sesame oil

1 tsp garlic, minced

1 tsp ginger, minced

1 tsp cornstarch mixed with 2 tbsp water (to thicken)

½ cup mayonnaise

1 tbsp gochujang

1 tbsp lime juice

1 tsp honey

½ tsp garlic powder

Sesame seeds

Chopped green onions

Directions

Prepare the Meatball Mixture

In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.

Shape the Meatballs

Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.

Baking method: Preheat the oven to 400°F (200°C) and bake for 18-20 minutes.

Air fryer method: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.

Make the Korean BBQ Glaze

In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken.

Coat the Meatballs

Toss the cooked meatballs in the warm glaze until fully coated.

Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.

Garnish and Serve

Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.